The Oyster Society is part of the Carvelli Restaurant Group, a family of restaurants rooted in the Carvelli and Serravalle families' memories of gathering around the table in Mesoraca, Italy. Executive Chef Chris DeGenova, a member of the Carvelli group since 2007, runs the kitchen; Francesco Serravalle serves as bar director, general manager, and co-owner, overseeing a hand-crafted cocktail and wine program built around fresh ingredients.
The raw bar is the anchor: 8 to 14 oyster varieties rotate daily, pulled from West Coast harvesters in California, Washington, and British Columbia alongside East Coast selections running up through Prince Edward Island. Local seafood and shellfish are hand-selected, with both wild-caught and aquaculture-raised options on the menu.
A full sushi bar runs alongside the raw bar, turning out rolls like the Firecracker, Tsunami Crunch, and Black Tie, plus a Society Sushi Platter of tuna, hamachi, and salmon sashimi with Hawaiian ahi poke. The dining rooms lean into a Roaring Twenties theme, with Art Deco interiors, nautical details, and live jazz-age music setting the mood.
The Naples Florida Review named The Oyster Society a city magazine favorite for 2026.
The raw bar is the anchor: 8 to 14 oyster varieties rotate daily, pulled from West Coast harvesters in California, Washington, and British Columbia alongside East Coast selections running up through Prince Edward Island. Local seafood and shellfish are hand-selected, with both wild-caught and aquaculture-raised options on the menu.
A full sushi bar runs alongside the raw bar, turning out rolls like the Firecracker, Tsunami Crunch, and Black Tie, plus a Society Sushi Platter of tuna, hamachi, and salmon sashimi with Hawaiian ahi poke. The dining rooms lean into a Roaring Twenties theme, with Art Deco interiors, nautical details, and live jazz-age music setting the mood.
The Naples Florida Review named The Oyster Society a city magazine favorite for 2026.